Ingredients
– 1 bunch fresh asparagus, medium thickness, about 20 spears
– 2 tablespoons melted butter (can substitute olive oil)
– 1 teaspoon freshly squeezed lemon juice
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon garlic powder
Instructions
1-Pour 1 inch of water into a saucepan and bring it to a boil to create the steaming base.
2-Trim about an inch from the bottom of the asparagus and peel the bottom if the spears are very thick or woody for better texture.
3-Place the asparagus in a steamer basket and carefully put the basket into the boiling water.
4-Cover and steam until the asparagus is tender-crisp, which takes about 5 minutes for medium or thicker spears and about 3 minutes for thinner ones.
5-Immediately remove the asparagus from the steamer and transfer it to a serving platter. Then, drizzle with the melted butter and lemon juice, and sprinkle with kosher salt, black pepper, and garlic powder before serving right away.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌟 Avoid overcooking asparagus; if done early, remove to plate and cover with foil to keep warm. It’s better served crisp at room temperature than overcooked.
🥄 Medium-thickness spears provide the best texture; very thick ones tend to be fibrous and very thin ones flimsy.
❄️ Leftovers keep for about 3 days refrigerated in a sealed container. They are best eaten cold, such as chopped in a salad, instead of reheated.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Steaming
- Cuisine: American
- Diet: Vegetarian, Gluten-Free
Nutrition
- Serving Size: 5 spears
- Calories: 70 kcal
- Sugar: 1 g
- Sodium: 142 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 20 mg